Vegetable Hash With Poached Eggs Recipe

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Vegetable Hash with Poached Eggs

Lynette !


This looks like a lot of ingredients, but if comes together quickly. Cook the squash mixture while you are waiting for the water for the eggs to come to a boil. While the squash mixture rests, you can poach the eggs. I usually poach 2 or 3 eggs for my son or men. I always serve toast on the side.

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20 Min


20 Min


Stove Top


4 tsp
olive oil
1 c
vidalia onion, chopped (or other sweet onion)
1 c
fingerling or red potatoes, sliced 1/4 inch thick
1 tsp
herbes de provence
1 c
zucchini, diced
1 c
yellow squash, diced
1 c
green beans, trimmed and cut into 1/2 inch pieces
1/2 tsp
kosher salt
1/2 tsp
black pepper, freshly ground, divided
2 c
tomatoes, seeded and chopped
2 Tbsp
chives, thinly sliced
2 Tbsp
fresh flat-leaf parsley, chopped
1 Tbsp
white vinegar
4 large
1 oz
parmesan cheese, shredded

Directions Step-By-Step

Heat a large nonstick skillet over medium-high heat. Add oil, swirl to coat. Add onion, potatoes, and herbes de Provence; spread the mixture in a single layer in the pan. Cook 4 minutes, without stirring, or until the potatoes are lightly browned.
Reduce heat to medium. Stir in zucchini, yellow squash, beans, salt, and 3/8 teaspoon pepper; cook 3 minutes. Remove the pan from heat; cover and let stand 5 minutes. Stir in the tomato, chives, and parsley.
Add water to a large skillet, filling 2/3 full; bring to a boil. Reduce heat to a simmer. Stir in vinegar.
Break each egg into a custard cup. Gently pour the eggs in to the pan of water; cook 3 minutes or until the desired degree of doneness. Carefully remove the eggs from the pan using a slotted spoon.
Divide the squash mixture evenly among 4 plates; top each serving with 1 egg. Sprinkle eggs evenly with the remaining 1/8 teaspoon pepper and Parmesan cheese.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat
Other Tags: Quick & Easy, Healthy